For 2 people
For 2 people
Peel and chop the carrot and shallots. Peel and crush the garlic.
Heat the olive oil in a saucepan, then add the shallots, carrot, shrimp shells and heads, celery salt, and thyme. Season with pepper and sauté for about 7 minutes.
Once golden, add the garlic and tomato paste and fry for 2 minutes.
Then pour in the wine and stir. Then add the hot water. Once boiling, cover the pot and simmer for 15 minutes over medium heat.
Blend the mixture on high speed for a few minutes until you obtain a medium-liquid purée, then pass it through a sieve and return it to the pot.
Reheat the bisque, season and serve with croutons.
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